The culinary termà la lyonnaise – in the style of Lyon – which is applied to numerous French dishes, generally means that onions are a key part of the recipe. Potatoes à la lyonnaise are sautéed and served with fried onions.
Herd & Grace
2 pounds russet potatoes, peeled and sliced into thick rounds
Place potatoes in pot and cover with cold water. Bring to a boil and let simmer until crisp and tender, about 4 minutes and drain completely.
Heat 1 tbsp butter and 1 tbsp oil in a skillet. Once simmering, and half of the potatoes and have of the onions. Let cook until the potatoes are starting to crisp, and the onions are golden, about 5 minutes.
Add the rest of the butter, oil, potatoes, and onions, and continue to cook. Mix until the onions are softened and browned, about 15 minutes.
Remove from heat and stir in parsley. Season with flaky salt and pepper. Serve!